Salmon salad

Made in the style of tuna salad.

Salmon sushi

The fish counter guy at the urban King Soopers, known by local gays as Queen Soopers due to the demographics that it serves, has a very nice spread of various salmon types, including some large wild salmon-like trout. I asked him which one he would recommend for sushi and he said, "None of them. These two wild salmons were previously frozen." He recommended the Asian market featured on this blog and another upscale market nearby. His brutal honesty was startling.

This is frozen in those small individual packages and I love them. I know they are not suitable for sushi, but I still like them a lot. They're not exactly mushy raw but nearly so such that they veritably melt in your mouth. While the fresh salmon is actually more tough. At least more sturdy.

Poblano and avocado soufflé without crust

I liked this so much a few days ago that I made it again. Much easier the second time because the poblanos are already roasted and peeled.

Coconut candy fail

Too sweet. Way too sweet for the thing I was going for. Live and learn, back to step one. See, I want Mounds bar type candy except with fresh coconut and not desiccated and I need something sticky to hold it together just so. To cover it with a thin coating of chocolate.

Beef Burgundy, homemade pappardelle noodles

This particular bacon doesn't render much fat. The fat is used to sear the chuck roast.

Seared in three stages careful to avoid overfilling the pot. Just enough to cover the bottom of the pot each time.

Portobello, ↑ the gills removed only because I don't like them.

Shiitake, ↓ the stems removed because they're tough.

I could have sworn I put the package of mixed mushrooms in the trolly but apparently I did not.

Thyme. It's a pain in the butt to strip. People usually tie it into a bundle then remove it as a tea bag.

This is fried in the pan after the mushrooms are seared to change the raw flavor to something more complex.

Obviously original recipes call for Burgundy wine. You can use whatever you like.

Two of these cartons were used. That equals one gallon.

Apparently I didn't put the carrots in the trolly. I don't care. I eat enough of those raw. You won't see potatoes in this recipe.

I used two baskets of raw pearl onions and one bag of frozen (already peeled) and it could have taken more.

One egg, 75% semolina flour, 25% bread flour.

Bacon and beef and mushrooms seared in the pot separately, then tomato paste added to the pot to brown a little bit. Herbs added at this point.

Deglazed with wine.

Beef stock added,

All the bacon, beef, mushrooms added back to the pot.

Beef, bacon and mushroom stewed for a few hours until the beef is nearly soft, then the remaining vegetables added until done. 

The whole thing is staged. Items salted slightly at each stage (except bacon, of course)

Some people flour the beef and that's enough to create thickened sauce.

Others do not.

I added cornstarch at the end to turn watery sauce a bit thicker. 

Quite a lot of this was frozen.